There are three ways a rosé is obtained : maceration, saignée (or bled) and blending. We use the saignée method : The grapes and skins are crushed and left in a large, stainless-steel vat. After an hour or two, a certain amount of juice is drawn off or "bled," and fermented into a delicate rosé (the juice that stays behind is made into red wine).

Rich in aromas, this rosé is delicate and incomparably fruitful. It is the result of the "saignée" (bleeding) method

Food pairing : Should be served chilled (46-50°F). It makes a fine aperitif but is so food-friendly that it may accompany a whole meal as well.

Medals and Distinctions

Bronze Medal (Rosé) - Concours des Vignerons Indépendants 2003
Gold Medal - Mondial du Rosé 2004
Bronze Medal - Macon 2005
Gold Medal - Concours de Paris 2005
Silver Medal - Concours de Paris 2006-2007-2008
Selected by the 2005 and 2006 Hachette Guide